23 November, 2021
Oven Broiled Steak
When it gets dark early and chilly, this can be a great option. Note there may be some smoking coming out of your oven while it cooks. The big thing is to work on the space between the heat source and your food. Internet says 5 inches or so and not less than 3 inches. Note it will cook fast as long as you follow the directions.
Prep:
You should use a broiler pan. I used a cookie sheet with wire rack to get separation. It allows the grease to drip down. Pat your steak dry with paper towels. Season to taste. Salt and pepper are standard, I like peppercorn and garlic seasoning for a Ribeye which is displayed here.
The following is so important. Let your steaks come to room temperature before cooking. You’re not always has 15 minutes but that never does it for me. I have a stick out for a good hour to make sure it’s room temperature. A cold steak is hard to cook through.
Cook:
Preheat your oven broiler on high setting. Let it heat up. These pictures from my recent go likely could have been closer to the heat source. Place pan in and leave for 3-4 minutes depending on your broiler and spacing. My wife likes Medium well so I do 4. With another glove on pull out and put the steaks over and continue cooking.
Wait 3-6 minutes and check temp from the side of the steak, avoiding bone when checking. Follow standard streak cooking temperatures. Let’s stand for 10 minutes after you pull out. You can lightly placed foil over top of the tray. Serve And enjoy!!